Ingredients: Cake Mix: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Salt, Silicon Dioxide Anticaking Agent, Natural Flavor. Contains: May contain milk, soy.

Ingredients: Cake Mix: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor. Topping: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Salt, Silicon Dioxide Anticaking Agent, Natural Flavor. Contains: May contain milk, soy.

You’ll need: cake: 1/4 cup water; 1/3 cup vegetable oil; 4 eggs. muffins: 3 tbsp water; 3 tbsp vegetable oil; 5 eggs. 1) heat (oven): heat oven to according to bake chart below. lightly grease pan or line muffin pan with paper baking cups. (2) stir with a spoon: stir together water, oil, eggs and cake mix until blended. (batter will be slightly lumpy.) spoon half of batter into 8x8-inch pan or muffin cups and spread evenly. sprinkle half of cinnamon topping (enclosed) over batter. (3) drop: drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. sprinkle remaining topping evenly over batter. (4) bake until golden: bake as directed below or until toothpick inserted into center comes out clean. cool 5-10 minutes before cutting. yield: 8x8-inch metal pan; 350 degrees f temperature; 41-43 minutes (46-49 minutes for glass pan) bake time. standard muffin pan; 400 degrees f temperature; 14-16 minutes bake time. high altitude (over 5,000 feet): for 8 x 8- inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons water. no adjustment necessary for muffins.

You’ll need: cake: 1/4 cup water; 1/3 cup vegetable oil; 4 eggs. muffins: 3 tbsp water; 3 tbsp vegetable oil; 5 eggs. 1) heat (oven): heat oven to according to bake chart below. lightly grease pan or line muffin pan with paper baking cups. (2) stir with a spoon: stir together water, oil, eggs and cake mix until blended. (batter will be slightly lumpy.) spoon half of batter into 8x8-inch pan or muffin cups and spread evenly. sprinkle half of cinnamon topping (enclosed) over batter. (3) drop: drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. sprinkle remaining topping evenly over batter. (4) bake until golden: bake as directed below or until toothpick inserted into center comes out clean. cool 5-10 minutes before cutting. yield: 8x8-inch metal pan; 350 degrees f temperature; 41-43 minutes (46-49 minutes for glass pan) bake time. standard muffin pan; 400 degrees f temperature; 14-16 minutes bake time. high altitude (over 5,000 feet): for 8 x 8- inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons water. no adjustment necessary for muffins.